Boston Chicken Stuffing

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Boston Chicken Stuffing Ingredients

WALDINE VAN GEFFEN VGHC42A	3 tb Bottled liquid margarine
1 cn Sliced carrots; (10 ounces)	Ar
1 cn Slices mushrooms; (4	3 English muffins; cut into
1 cn Chicken broth; (14 ounces)	1 Cubes with crumbs
2 Ribs celery; cut 4-5 pieces	1 Bag unseasoned croutons; (8
1 tb Rubbed sage	1 tb Dry parsley; minced
12 ts Poultry seasoning	2 tb Dry minced onion
1 tb Chicken bouillon powder

Instructions for Boston Chicken Stuffing

When you open the can of carrots, run the blade of a paring knife through them right in the can so that youve reduced them to tiny bits without mashing them. Empty it then into a Dutch oven. Add the mushrooms; set aside. Empty the cam of broth into the blender and add the celery along with the sage, poultry seasoning, bouillon powder and margarine. Blend a few seconds on high speed, only until celery is finely minced. Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and onion to the Dutch oven. Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist. Cover with a lid and bake at 350~ about 45 minutes to an hour or until piping hot. Refrigerate leftovers to use within a week. Freeze to use within 4 months. Source: Ask Your Neighbor. Posted to EAT-L Digest 26 Sep 96 Date: Thu, 26 Sep 1996 18:59:30 -0400 From: Simps

Main Ingredient: ChickenCuisine: Uncategorized

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